Spicy Asian veal

1. Heat half oil in a flameproof casserole dish on high. Brown meat 4-5 minutes, turning once. Transfer to a plate.
   
   
2. Saute onion and garlic in same pan 2-3 minutes. Stir in curry paste. Cook, stirring, 1 minute, until fragrant. Add zucchini. Cook stirring, until well-coated.
   
   
3. Stir in coconut cream, stock and fish sauce. Bring to the boil. Reduce heat to low. Return meat to pan, simmer, covered, 1½-2 hours, until very tender. Stir in juice. Serve with rice, lime, coriander and chilli.

• You could add 1 thickly sliced red capsicum and 1 sliced carrot with the curry paste in step 2.
  
• If you prefer, shred meat from bone before serving.